NUTRITION

SERVINGS

INGREDIENTS

5 oz Baby back pork ribs

1 tsp Smoked paprika

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Unsweetened BBQ sauce

1 cup Shredded cabbage

0.25 cup Plain Greek yogurt

1 tsp Apple cider vinegar

0.5 tsp Dijon mustard

PREPARATION

• 1

  Preheat your oven to 300°F (150°C) and line a rimmed baking sheet with a large piece of heavy-duty aluminum foil.

• 2

  Pat the ribs dry with paper towels and remove the thin membrane (silver skin) from the back of the ribs using a butter knife for a more tender bite.

• 3

  In a small bowl, combine the smoked paprika, garlic powder, onion powder, sea salt, and black pepper to create a dry rub.

• 4

  Apply the spice rub generously to both sides of the ribs, pressing the seasoning into the meat to ensure it adheres.

• 5

  Place the ribs on the prepared baking sheet and fold the foil over them, sealing the edges tightly to create a steam-trapping packet.

• 6

  Bake for 2.5 hours until the meat is very tender and begins to pull away from the bones.

• 7

  While the ribs cook, whisk together the Greek yogurt, apple cider vinegar, and Dijon mustard in a medium bowl, then toss with the shredded cabbage and refrigerate.

• 8

  Carefully open the foil packet, brush the top of the ribs with the unsweetened BBQ sauce, and broil on high for 3 to 5 minutes until the glaze is bubbling and caramelized.